CHEF JEFF — ONE BYTE AT A TIME: Black Bean Tacos with Feta-Cabbage Slaw

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If you need a break from holiday food, try this bean taco recipe.

Black Bean Tacos with Feta-Cabbage Slaw

1 15-ounce can black beans, drained

½ teaspoon ground cumin

5 teaspoons olive oil, divided

1 tablespoon fresh lime juice

2 cups coleslaw mix

1/3 cup chopped fresh cilantro

4 white or yellow corn tortillas

1/3 cup crumbled feta cheese

Bottled chipotle hot sauce or other hot sauce

Place beans and cumin in small bowl; partially mash.

Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer.

Spoon ¼ of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw.

Yield: 4 tacos.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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